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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

390 related items for PubMed ID: 24613830

  • 21.
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  • 22. High-protein rice flour in the development of gluten-free muffins.
    Paz GM, King JM, Prinyawiwatkul W, Tyus CMO, Aleman RJS.
    J Food Sci; 2020 May; 85(5):1397-1402. PubMed ID: 32343400
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  • 24. Wheat-millet flour cookies: Physical, textural, sensory attributes and antioxidant potential.
    Hussain S, Mohamed AA, Alamri MS, Ibraheem MA, Abdo Qasem AA, Serag El-Din MF, Almaiman SAM.
    Food Sci Technol Int; 2020 Jun; 26(4):311-320. PubMed ID: 31818128
    [Abstract] [Full Text] [Related]

  • 25. Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours.
    Levent H, Bilgiçli N.
    Int J Food Sci Nutr; 2011 Nov; 62(7):725-8. PubMed ID: 21568822
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  • 27. Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour.
    Segundo C, Giménez A, Lobo M, Iturriaga L, Samman N.
    Food Sci Technol Int; 2020 Mar; 26(2):95-104. PubMed ID: 31409127
    [Abstract] [Full Text] [Related]

  • 28. Tailoring rice flour structure by rubbery milling for improved gluten-free baked goods.
    Brütsch L, Tribolet L, Isabettini S, Soltermann P, Baumann A, Windhab EJ.
    Food Funct; 2018 May 23; 9(5):2951-2961. PubMed ID: 29744494
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  • 29. Potential use of cyclodextrin-glycosyltransferase enzyme in bread-making and the development of gluten-free breads with pinion and corn flours.
    Basso FM, Mangolim CS, Aguiar MF, Monteiro AR, Peralta RM, Matioli G.
    Int J Food Sci Nutr; 2015 May 23; 66(3):275-81. PubMed ID: 25666418
    [Abstract] [Full Text] [Related]

  • 30. Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat.
    Schoenlechner R, Drausinger J, Ottenschlaeger V, Jurackova K, Berghofer E.
    Plant Foods Hum Nutr; 2010 Dec 23; 65(4):339-49. PubMed ID: 20972627
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  • 33. Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics.
    Giuberti G, Rocchetti G, Sigolo S, Fortunati P, Lucini L, Gallo A.
    Food Chem; 2018 Jan 15; 239():679-687. PubMed ID: 28873621
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  • 34. Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours.
    Santamaría Gómez JM, Salinas-Moreno Y, Sigüenza López R, Espino HS, López IG, Rodríguez AC, González IA.
    Food Sci Technol Int; 2024 Sep 15; 30(6):527-534. PubMed ID: 37093761
    [Abstract] [Full Text] [Related]

  • 35. Gluten-Free Rice Breading Using Composited Rice Flour and Pre-Germinated Brown Rice Flour for Health Benefits.
    Kupkanchanakul W, Yamaguchi T, Naivikul O.
    J Nutr Sci Vitaminol (Tokyo); 2019 Sep 15; 65(Supplement):S206-S211. PubMed ID: 31619632
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  • 36.
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  • 37. The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake.
    Chan DS, Wang ST, Chen MY, Sung WC.
    Food Sci Technol Int; 2024 Jul 15; 30(5):485-494. PubMed ID: 36911975
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  • 38.
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  • 39. Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients.
    Costantini L, Lukšič L, Molinari R, Kreft I, Bonafaccia G, Manzi L, Merendino N.
    Food Chem; 2014 Dec 15; 165():232-40. PubMed ID: 25038671
    [Abstract] [Full Text] [Related]

  • 40. Development of fibre-enriched gluten-free bread: a response surface methodology study.
    Sabanis D, Lebesi D, Tzia C.
    Int J Food Sci Nutr; 2009 Dec 15; 60 Suppl 4():174-90. PubMed ID: 19330631
    [Abstract] [Full Text] [Related]

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